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Messages - yeastmaster

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16
Yeast and Fermentation / Re: Belle Saison Stats?
« on: December 08, 2013, 08:28:25 PM »
When I racked this over to secondary last week it was down to 1.008 (from 1.060).  I noticed today that there was still some activity in the secondary today.  Can't wait to see where this beer ends up.

17
Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: December 08, 2013, 08:20:31 PM »
Another vote for Nottingham.

How do S-04 and Nottingham compare?

18
All Grain Brewing / Re: Mash temp for a barleywine?
« on: December 08, 2013, 08:03:51 PM »
I just tapped a Mild done on Wyeast 1728. Highly suggest it for 2nd run. Yum

Nice!  :)

19
All Grain Brewing / Mash temp for a barleywine?
« on: December 08, 2013, 07:57:48 PM »
I'm planning on doing an english style barley wine as a partygyle (1st runnings barelywine, second haven't decided yet).  I've got some Golden Promise that I am planning on using as my base malt.

What temp range do you think I should be shooting for a barleywine with an OG in the 1.090-1.100 range?  145-148 F to try and get it as fermentable as possible?  How long should I mash?

20
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: December 01, 2013, 03:16:48 PM »
I've used the Workhorse yeast so far in an imperial Stout OG 1.110. It stopped at 1.032. It seems slightly sweet but not bad. I started a maibock on Sunday with the Bohemian Lager yeast. I still don't see any krausen on it. I rehydrated and pitched 3 sachets. The verdict is still out on this one for me.

Sent from my Nexus 7 using Tapatalk 4

I did an IPA with Workhorse.  The beer tastes good but it finished a little high (1.018 from 1.056, 66.7% attenuation).  Curious to see if other people have had similar attenuations with this yeast.

I did a porter with the West Coast IPA yeast and got 77.6% attenuation which I was pretty happy with....

21
Yeast and Fermentation / Dry Yeast for English Style Barleywine?
« on: December 01, 2013, 01:52:19 PM »
Does anyone have any recommendations for a dry yeast for an English style Barleywine?  Thinking an OG of 1.090-1.100.

22
Yeast and Fermentation / Re: Belle Saison Stats?
« on: December 01, 2013, 01:44:50 PM »
Here's what I used:

Flocculation: Low
Min. Attenuation: 85%
Max. Attenuation 95%
(yes you read that right This is the only yeast I have used that got to a Final Gravity of 1.000)
Min. Temperature 64*
Max. Temperature 80*

My attenuation so far is 86%  ;D

Thanks

23
Yeast and Fermentation / Belle Saison Stats?
« on: December 01, 2013, 01:20:53 PM »
I am fermenting a Rye Saison right now with Belle Saison yeast.  Did a great job in primary and tasted pretty good as I racked it over into secondary.

I can't find it in BeerSmith and I would like to have the right yeast listed in the recipe.  Does anyone have the specs (Attenuation, Temps, flocculation) so I can create the yeast in beer smith?

Thanks

24
Ingredients / Re: Rye Malt?
« on: November 09, 2013, 08:50:21 PM »
Thanks for all the comments, that's exactly what I needed.  Not sure if I have access to Denny's yeast.  I'm way up in Alaska and shipping liquid cultures this time of year will likely result in freezing and I doubt there is any in town.

Can't wait to give this a try!

25
Ingredients / Rye Malt?
« on: November 08, 2013, 11:37:10 PM »
I'd like to try my hand at a rye IPA.  I've never used rye before.  How much of the malt bill should the rye make up?

26
Equipment and Software / Re: Motorized whirlpool?
« on: February 02, 2013, 03:22:05 PM »
I was wondering if anyone had ever attached a small paddle to a motor to sit over the top of the kettle and stir/form a whirlpool while chilling?

I've kicked an idea like that around in my head from time to time.  Need to address issues like avoiding aeration when it's still too hot, making sure no 'motor goop' (lubricants, etc.) drips into the wort, etc.   Never have gotten around to actually doing anything, though.

I feel like I've seen someone build something like this on some forum somewhere.  I envision a small paddle on a central shaft attached to a motor either directly or by belt all mounted  on a frame that sits over the kettle.  Seems like it would be a fun thing to try and build but that being said it might be a lot easier to just buy a pump and recirculate to make the whirlpool....

27
Equipment and Software / Motorized whirlpool?
« on: February 02, 2013, 09:33:23 AM »
I've never been able to get a very effective whirlpool in my kettle (10 gal polarware kettle).  I don't have a pump to recirculate the wort.  I use an immersion chiller which makes it difficult for me to whirlpool with a spoon.  I was wondering if anyone had ever attached a small paddle to a motor to sit over the top of the kettle and stir/form a whirlpool while chilling?

28
Yeast and Fermentation / Re: Fun fermentions!
« on: February 01, 2013, 12:03:59 AM »
Quote
That looks awesome!  I'm also curious about the stone box.

Me too. Did you contruct it? What kind of rock? How is it sealed?

Thanks

It is made with old slate pavers that had been sitting in a pile in my parents back yard for about 20 years.  Figured out my dimensions and cut them to size with a tile saw.  I used a food grade silicone to seal them together and built wooden collars to wrap around the top and bottom to keep the walls from pushing out when it is filled so I am not relying entirely on silicone.  I built a wooden lid for it as well.

It weighs about 50 pounds empty so I have it on a piece of thick plywood that is a little bit larger than the footprint of the fermenter.  I created rope handles on two sides so I can pick it up and move it.  When I am racking out of it I will pick up one corner of the plywood and set it on a 2x4 and set the racking cane in the low corner I create by doing this.  I can rack out almost everything and have very little waste. 

It is easy to scoop yeast out of the bottom but it is a bit of a pain to clean.  I scoop out as much as I can and then fill with warm/hot water and get everything as mixed up as I can and then sifon out.  I usually have to do this a few times and typically will put in some oxyclean to help me break up any crud.  Once it is clean I usually fill it with starsan.  I don't leave the starsan in for extended periods because I think the acidity interacts with the slate.

So far it has been really fun to use and made some pretty good beer.

Check out my blog to see some more pictures:  http://saccharomycessafari.blogspot.com

29
Yeast and Fermentation / Re: Fun fermentions!
« on: January 31, 2013, 11:50:43 PM »
That is very cool! Is that fermentor tiled? What yeast are you using? Very cool picture. I remember a tiled, open fermentor build similar to that from BYO years ago.

PacMan yeast

30
Yeast and Fermentation / Re: Fun fermentions!
« on: January 31, 2013, 10:52:54 PM »
I had to recheck the title of the thread to make sure it wasn't dessert!

Lid or no lid?

I have a loose fitting wooden lid.  During active fermentation where the krausen is rising I usually have it sitting up so it leaves about a 3/4 inch gap between the lid and the top of the fermenter in case the krausen wants to spill over which it has.  As it falls and I don't have a good krausen layer I set the lid on so it is closed but anything but airtight.  Once the primary fermentation is open I will usually transfer to a carboy for secondary.  At that point I like to get it airsealed, less worried about contamination as I am about oxidation since I don't always get things kegged or bottled right away.

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